1 can tomato soup, undiluted
2 env. unflavored gelatin, softened in 1/4 c. water
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
2 cans tuna, flaked
1 c. chopped celery
1/2 c. chopped onion
Pinch of sugar
lemon juice to taste
Salt & pepper to taste

Heat soup, stir in gelatin. Soften cream cheese with mayonnaise, add to soup mixture. Add remaining ingredients. Grease fish-shaped mold with additional mayonnaise, pour in tuna mixture, chill until set. Remove from mold just before serving. Garnish with sliced olives and parsley. Serve with assorted crackers.